Classic Creamy Hummus – 2 Ways

This post is for those of you who buy hummus at the store. I used to do that. I was convinced there was no way I could make hummus that tastes that good. But after a little trial and error, I discovered that I CAN make that hummus–for a fraction of what the pre-made stuff costs and it takes just a few minutes of my time. Plus I have the bonus of controlling exactly what goes into my hummus. And endless variations of flavors to play with!

Most of my hummus recipes use very little fat, but I added a little bit more olive oil in this one, to make it really super creamy. It’s still only 1/4 cup of oil in a whole recipe, but it makes a difference in the texture. This hummus has more of a silken smooth texture, like the ones you buy at the store. I’m getting sooo hungry for hummus just writing this!

Either flavor (the classic or the roasted red pepper hummus) is great for dipping with pitas, crackers, or veggies … or use it for spreading on wraps or sandwiches. It’s healthy, delicious, high in protein and fiber and heart healthy fats … all the things your body AND your taste buds crave. It’s gluten free and diabetic friendly, dairy free, vegan, all that jazz … but the best part is it’s like the classic creamy hummus dip you know and love, at a fraction of the cost.

Classic Creamy Hummus – 2 Ways

• Prep Time: 10 minutes
• Total Time: 10 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 15-oz. can chickpeas (a.k.a. garbanzo beans), drained
• 1/4 cup extra virgin olive oil
• 2 Tablespoons tahini (sesame seed paste)
• Juice of 1 lemon (about 1/4 cup)
• 2 – 4 cloves garlic
• 1/2 teaspoon salt

For roasted red pepper hummus: 1 large red bell pepper

---

Instructions

1. Put all ingredients in a food processor or handi chopper and blend until smooth. If the mixture is too thick, add a little water.
2. For roasted red pepper hummus: roast a red bell pepper on the grill or in the oven on broil on all sides until the skin is blackened. Place in a bowl while it’s still hot and cover with a plate to seal in the moisture. Let sit until cool. The peel should come right off. Pull out the core/seeds as well. Blend the roasted red pepper with the hummus. If a little heat is desired, add a bit of red pepper flakes or Sriracha and blend some more, adjusting the amount of peppers to your liking.
3. At serving time, put the hummus in a small bowl and drizzle with a bit of extra virgin olive oil. Garnish with parsley, if desired.

---

Notes

If you want to make both flavors, double everything but the bell pepper.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Gluten Free Fridays, Weekend Potluck and Munching Monday.